Mexican Welsh Rarebit

Directions

1. Preheat your griddle to low-medium heat.
2. Spread paprika butter on one side of each slice of bread. Place the bread on the griddle, butter-side down, and toast until lightly golden. Keep a close eye on the bread to prevent over-toasting.
3. In a griddle-safe pan, melt 50 g of the paprika butter. Whisk in flour to create a roux and cook for 1–2 minutes.
4. Gradually add the beer, whisking continuously until the mixture is smooth and slightly loose.
5. Add the mustard powder, Worcestershire sauce, and your chosen cheeses. Continue whisking until the cheese is melted and the sauce is smooth and thick. Season with salt and pepper to taste.
6. Spoon a generous amount of cheese sauce onto two slices of toasted bread. Top each with two slices of spicy cheese and another spoonful of cheese sauce.
7. Cover with a melting dome or cloche and cook for 2–3 minutes, until the cheese begins to melt.
8. Top with the remaining slices of bread and carefully flip the sandwiches.
9. Spread additional cheese sauce over the tops of the sandwiches and sprinkle with grated cheese.
10. Cover again and cook for another 2–3 minutes, until the cheese is melted and bubbly.
11. Remove the dome. If desired, use a culinary torch to lightly brown the grated cheese.
12. Remove from the griddle, cut in half, and serve immediately.